Give them a try: Crisp, cobbler and crumble recipes
Cynthia Herfindahl's rhubarb crisp 12 cups rhubarb, cubed 2 1/4 cup brown sugar 1 1/2 cup flour 1 1/2 cup oatmeal 1 1/2 teaspoon cinnamon 1 1/2 cup butter or margarine Layer the rhubarb in a 9-by-12 pan and set aside. Combine the remaining ingred...
Cynthia Herfindahl's rhubarb crisp
12 cups rhubarb, cubed
2¼ cup brown sugar
1½ cup flour
1½ cup oatmeal
1½ teaspoon cinnamon
1½ cup butter or margarine
Layer the rhubarb in a 9-by-12 pan and set aside. Combine the remaining ingredients. Crumble the mixture over the rhubarb and bake at 350 degrees for about an hour, or until as crispy as desired. Serve cold or warm with whipped cream or ice cream.
1 cup all purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, slightly beaten
1½ tablespoons cornstarch
¼ teaspoon ground mace
½ cup brown sugar
4 cups sliced peaches
1 tablespoon lemon juice
Stir together the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Combine the milk and the beaten egg. Add all at once to the dry ingredients, stirring just to moisten. Set aside.
Combine the cornstarch, the mace, sugar and a half cup of water in a saucepan. Cook and stir until thickened. Add the peaches, lemon juice and 1 tablespoon of butter. Cook until peaches are hot, or about 5 minutes.
Pour the fruit filling into a 9-by-13 baking dish. Immediately spoon on biscuit topper in six mounds. Bake in preheated 400-degree oven for 20-25 minutes. Serve warm with cream or ice cream.
Recipe courtesy of Becky Freeman, from "Better Homes and Gardens Cookbook"
Blueberry peach crumble
1 cup blueberries
3 cups thinly sliced peaches
4 tablespoons natural granulated sugar
1/3 cup quick-cooking oats
1/3 cup finely chopped walnuts
1/3 cup wheat germ
pinch of ground cinnamon
1½ tablespoons safflower oil
In a medium bowl, toss fruit with two tablespoons of the sugar and set aside. Preheat oven to 350 degrees. Lightly oil a 9-by-9-inch baking pan or 9-inch pie pan.
In a small bowl, combine oats, walnuts, wheat germ, remaining two tablespoons of sugar, and cinnamon. Gradually add the oil, stirring until dry ingredients are evenly moistened.
Place sugared fruit in prepared pan and spread evenly. Sprinkle topping over fruit. Bake for 30-35 minutes, or until topping is golden and beginning to crisp. Cool until just warm and serve plain or with vanilla ice cream.
Recipe courtesy of www.care2.com